East Coast oysters (gf), traditional garnishes 3ea

burrata & beet (gf, v), marinated heirloom tomatoes, cucumber, radish 16

beef carpaccio, chutney of root vegetables, baby arugula, Parmesan gnocchi 17

charcuterie board for two, chef’s selection of hand-crafted cured meats and artisan cheeses, housemade vegetable pickles, crusty bread 31

gf – gluten free | v – vegetarian


all our beef is sourced from Wellington County, grass fed, prime grade and aged a minimum of 42 days
served with potato gratin and choice of sauce: bordelaise, béarnaise, peppercorn, mushroom

filet mignon (gf) 6oz 38|8oz 44

striploin (gf) 12oz 39

veal chop (gf) 10oz 38

roasted Ontario lamb rack, fresh mint sauce, baby pea, pecorino, sweet potato, caponata 28|42

gf – gluten free


all pastas are handcut and made in-house

tagliolini vongole, littleneck clams, lemon preserve, fresh herbs 26

lobster risotto, Nova Scotia lobster and broth, Parmesan (gf) 32

gf – gluten free


marinated olives (gf, v), chili, garlic, lemon 6

housemade giardiniera (gf, v), seasonal pickled vegetables 6

5th french fries (gf, v), herbs with 5th seasoning 7| truffled 12

pasta: vongole 9

braised heirloom carrots (gf, v), honey glazed 8

sautéed greens (gf, v), olive oil, spices, shallot 10

forest mushrooms (gf, v), herbs, lemon zest 10

gf – gluten free | v – vegetarian


verrine of lemon cheesecake with limoncello 12

flourless chocolate delight, housemade vanilla ice cream 12

strawberry Napoleon, layered strawberries, custard, puff pastry 12

domestic & artisan cheese board, selection of three cheeses, dried fruits, nuts, jelly 15


Enjoy Toronto’s premier food festival on our newly renovated rooftop terrace! See The Menu


Let our chefs take over and serve up their best. Order table-side or in advance at 416-979-3005 or